Japanese Beef and Rice Soup

• 7 cups beef bone broth (see recipe)
• 10 to 12 ounces shredded cooked beef short ribs (from making broth, or use 1 pound shredded braised beef)
• 1 teaspoon finely grated fresh ginger
• 3 1/2 ounces fresh shiitake mushrooms, stems discarded, caps thinly sliced (about 1 1/2 cups)
• 1 cup cooked brown rice
• 1/2 cup nori crinkles (or slice up toasted nori sheets into 1/2-inch squares)
• 2 tablespoons tamari
• Juice of 1/2 lemon
• 1 bunch scallions, white and pale green parts only, thinly sliced (about 1/2 cup)

1. Bring broth to a boil over high heat.
2. Stir in meat, ginger, shiitakes, rice, nori, tamari and lemon juice; cook 2 minutes.
3. Stir in scallions.
4. Ladle into bowls and serve.

beef bone broth, short ribs, ginger, shiitake mushrooms, brown rice, crinkles, tamari, lemon, scallions

Taken from cooking.nytimes.com/recipes/1017118 (may not work)